TOXICOLOGICAL PROPERTIES OF THIO-PHENOLS AND ALKYLPHENOLS CAUSING FLAVOR TAINTING IN FISH FROM THE UPPER WISCONSIN RIVER

被引：105

作者：

HEIL, TP ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN, CTR ENVIRONM TOXICOL, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES | 1989年 / 24卷 / 04期

关键词：

D O I：

10.1080/03601238909372654

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

引用

页码：349 / 360

页数：12

共 28 条

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[2]

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[3]

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[5]

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[6]

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[7]

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[8]

Bulich A., 1979, AQUAT TOXICOL, P98

[9] TASTE PANEL DETECTION OF POLLUTION-RELATED OFF-FLAVORS IN FLAMBEAU RIVER (WISCONSIN) WALLEYE PIKE [J].

CALBERT, HE ;

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LINDSAY, RC .

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[10]

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